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What did you have for dinner? -Part dois

SmokeAndMirrors said:
LOOK WHAT I ****ING MADE! Me, Miss Can't-Boil-Water*

Yes, I am so happy I felt the need to stick a flying Nyan Cat on there.

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...And it was delicious.

*Still can't. Used a rice cooker.
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Youre supposed to use a rice cooker- for the rice part, anyway. :lol:
 
PoS said:
Youre supposed to use a rice cooker- for the rice part, anyway. :lol:
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I've never used one. I always just make in a covered dutch oven, and it comes out just fine. :mrgreen: As long as you pay attention to it and don't undercook or overcook it, it's fine to cook it in a covered saucepan or dutch oven I think.
 
ChrisL said:
I've never used one. I always just make in a covered dutch oven, and it comes out just fine. :mrgreen: As long as you pay attention to it and don't undercook or overcook it, it's fine to cook it in a covered saucepan or dutch oven I think.
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If you cook a lot of rice or beans then a rice cooker is an amazing piece of kitchenware. If its rice just pour in a cup and add water (say at least twice as much or even more if you like wet rice) press the cook button and youre done. Easy. Simple. :2razz:
 
PoS said:
If you cook a lot of rice or beans then a rice cooker is an amazing piece of kitchenware. If its rice just pour in a cup and add water (say at least twice as much or even more if you like wet rice) press the cook button and youre done. Easy. Simple. :2razz:
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But what I really enjoy about cooking is the cooking. The more interactive I can be with my food the better, IMO. :)
 
ChrisL said:
But what I really enjoy about cooking is the cooking. The more interactive I can be with my food the better, IMO. :)
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Well I like to get stuff like rice and beans out of the way so I can concentrate my time on meats, fish and sauces- the main course. ;)
 
PoS said:
If you cook a lot of rice or beans then a rice cooker is an amazing piece of kitchenware. If its rice just pour in a cup and add water (say at least twice as much or even more if you like wet rice) press the cook button and youre done. Easy. Simple. :2razz:
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Without a rice cooker.. put in a pot, add rice, water, boil, reduce heat, cover, done. Easy. Simple :2razz:

disclaimer: I often add other things like fish sauce, kaffir lime or thai basil, and a dash of oil


edit:
PoS said:
Well I like to get stuff like rice and beans out of the way so I can concentrate my time on meats, fish and sauces- the main course. ;)
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Same here, I put the rice in a pot with water, do other things, when the water boils, turn down the heat and cover. Then cook the rest of my dinner from there, no more time expended than if I had used the rice cooker.
 
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marduc said:
Without a rice cooker.. put in a pot, add rice, water, boil, reduce heat, cover, done. Easy. Simple :2razz:

disclaimer: I often add other things like fish sauce, kaffir lime or thai basil, and a dash of oil


edit:

Same here, I put the rice in a pot with water, do other things, when the water boils, turn down the heat and cover. Then cook the rest of my dinner from there, no more time expended than if I had used the rice cooker.
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I cook it in chicken or beef stock sometimes, and sometimes I add garlic, herbs and spices. I also like adding some chopped scallions at the end. I want to try to find a recipe that is similar to rice-a-roni. I LOVE rice-a-roni, but I don't think it's very healthy.
 
Me and my better half was lazy tonight so we just went out to dinner.

Went to the famous Jalapeno Loco there in Milwaukee and I had the fajitas and a couple of Dos Equis lagers.

It was awesome.
 
ChrisL said:
I cook it in chicken or beef stock sometimes, and sometimes I add garlic, herbs and spices. I also like adding some chopped scallions at the end. I want to try to find a recipe that is similar to rice-a-roni. I LOVE rice-a-roni, but I don't think it's very healthy.
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Add a lot of salt and fried angel hair spaghetti

Voila! Rice-a-roni
 
sangha said:
Add a lot of salt and fried angel hair spaghetti

Voila! Rice-a-roni
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I tried that before (with spaghetti though), and it still didn't really taste like rice-a-roni. I'm going to have to go to one of those copy cat recipe websites and see if they have one for rice-a-roni.
 
I found one! So easy too! I might try this tonight. :)

:: Chicken Rice a Roni {Copycat}

1 cup long grain white rice
1 cup angel hair pasta, broken into pieces
4 Tbsp butter
1/2 of an onion, chopped {About 1/2 cup}
3 cups water
4 tsp Chicken Better than Bullion chicken base
2 tsp dried parsley flakes {optional}

Melt butter in a large saucepan over medium heat. Add rice and pasta. Stir to make sure the rice and pasta don’t burn. Cook until the pasta is light brown.

Add water and bullion and parsley if you like the green flecks :)

Turn heat to high and bring mixture to a boil. Once it boils, turn heat to low and cover pan with a lid. Cook 15 minutes or until all the water is absorbed. If water absorbs but the rice isn’t tender, add a bit more water and continue to cook until tender.
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Homemade Chicken Rice a Roni {copycat recipe}
 
radcen said:
Can a healthy copy-cat version of a highly sodium-ized dish even taste like the original?
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I don't know. Haven't tried to make it yet. :)
 
Bangers and mashed potatoes, red cabbage (pickled).
 
radcen said:
Can a healthy copy-cat version of a highly sodium-ized dish even taste like the original?
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I never had the original (I think?), maybe will have to try it even just once.

But judging from the picture given by the link, it does looks good. And from the ingredients listed, the high amount of sodium will come from the chicken bouillion (which can be adjusted to suit your taste). Butter will add some sodium, too.
 
I was in the grocery store today, and have been toying with the idea of buying some lobster. But, I rarely feel justified to treat myself living on a minimum income and savings.

Well, I had a really crappy yesterday, so I felt deserving of something good. They had two lobster tails, one 3.5oz $4.95ea and 4.75oz $11.95ea, and I knew from being a steak house cook that the more expensive ones were going to be better. So, I purchased $24 worth of 10oz lobster tails.


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Served them for dinner today, with drawn butter, corn and steak fries. I was a little nervous, because I haven't had a great, sweet Maine Lobster worth the money in over 20yrs. But,,,,,


Oh.............My............Gawd!


What a treat. And for dessert, I bought two of these Marie Calendar Mini Chocolate Satin Pies. They have a chocolate cookie crumb crust, chocolate creme center, with whip cream topping and chocolate chips. :mrgreen:


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I had a nice 4.5 lb. pork tenderloin that I was going to marinade and broil whole, but due to unforeseen circumstances that plan did not work, and I ended up having to use it to throw something together on a tight schedule. I basically invented the sauce I used as I went, but it turned out great

I trimmed and sliced the tenderloin into 9 thick slabs rubbed with salt and white pepper, heated a bit of oil and put a bunch of fresh sage (like pruned 2 minutes ago fresh) in the oil then cooked the tenderloins in that skillet. Boiled water and had egg noodles in the side.

The dilemma was the sauce, I open my fridge, for some reason mustard comes to mind since I had this nice coarse german mustard I had just opened the other day. ok where from here? hmm white [cooking] wine? yeah that works.. ohh wait.. what is this V8 fusion peach mango stuff.. hmmmm. Ok time to go out on a limb. I think i can pull something off (at this point people reading this are thinking "that is sounding really weird" probably.

So 3/4 cup white wine in a pot, 1 cup of V8 fusion.. then another big splash just for good measure. Pulled the sage out of the oil where i was to cook the tenderloins, tossed that in the pot, and then about 4 tbs. of mustard - simmer for a while taste, decide to add brown sugar so maybe 3 or 4 tbs of that. Corn starch to thicken after the sauce simmered for a bit and we are done.

egg noodles on the plate.. rested pork (cooked to tender perfection if I may pat my own back) on top of the noodles and then my sage and mustard peach mango sauce liberally applied over the tenderloins and noodles.

For a veggie I threw some broccoli in a zip lock bag, dashed in some Mrs. Dash, and then a couple of ladles of my sauce.. zapped in the micro for 1 minute.

Do not let the impulse driven eclectic mix of ingredients for the sauce fool you it kicked ass!

My (unexpected) dinner guests loved it, and they brought dessert - apple pie and vanilla ice cream.
 
Italian meatballs simmering in spaghetti sauce right now - that'll be for dinner.
 
Been a long time so I went to a Tex Mex restaurant and had some chicken enchiladas with beans, rice and salad. Yummy! :chew:

mIts3hc.jpg
 
Stir fried tofu with celery bits; stir fried cucumbers in sesame seed oil; stir fried green beans with bits of mystery meat; and rice. Yummy! *wink*
 
I went on a 6 hour sea kayaking jaunt out to, through (mangrove tunnels), and around an offshore island nearby today, while we are out there I was telling my friend about how great the BBQ food truck down the road from me is, so grubby and exhausted we decided to stop there on the way back.

I have a pile of pulled pork and a full rack of ribs calling my name right now, I just need to find the energy to pull myself out of this chair I somehow found my way into after my shower (just an FYI - 6 hours in a kayak in Florida in the sun in JULY is not advised)
 
Beer can Bourbon chicken cooked in the oven.


I doubled this recipe and inject in the chicken.
Grilled Bourbon Chicken Recipe - Food.com

1 1/2 lbs boneless skinless chicken breast halves
2 tablespoons olive oil
2 tablespoons Dijon mustard
1/4 cup Bourbon
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/4 cup brown sugar
2 garlic cloves, minced
 
Summer Cabbage Rolls

Tuna fish stuffing with a can of tuna, diced chili peppers (the ones like you get at Olive Garden, kind of spicy and sour, not like jalepenos or other just spicy stuff), mayo, salt, and lemon pepper. Roll in chilled barely wilted cabbage leaf, serve. Yum.
 
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